Carrot Ginger Soup

5 from 38 votes

This vibrant and creamy vegan Carrot Ginger Soup is made with roasted carrots and coconut milk. It comes together quickly and easily and is perfectly spiced

This post may contain affiliate links. Please read our disclosure policy.

This vegan carrot and ginger soup is made with roasted carrots and coconut milk for a wonderfully creamy and sweet appetizer. It comes together easily and is so perfectly spiced, one bowl might not be enough! Serve with warm crusty bread for dipping!

Carrot and ginger soup served in a bowl with crusty bread

If you’re looking for a refreshing and bright spring soup, this carrot ginger soup is rich and flavorful and full of immune boosting ingredients like garlic and ginger; plus the color is so inviting! And it couldn’t be easier to make with a handful of pantry items.

How to make carrot ginger soup

Roast the carrots

I make this soup with roasted carrots. When you cook them this way, their natural sugars caramelize to create a richer and deeper flavor compared to boiling them. It’s worth the extra cooking time for sure, and it makes your home smell extra sweet.

Roasted carrots on a baking sheet

Cook the soup

  1. Cook the onions in your pot until translucent.
  2. Add the fresh ginger and the spices
  3. Stir to coat the onions until they’re fragrant.
  4. Add in the vegetable broth and turn the heat to low until the roasted carrots are done cooking in the oven.
  5. Once the carrots are roasted, transfer them straight from the baking sheet to the pot.
  6. Puree the carrot ginger soup with an immersion blender and stir in the coconut milk. You can also puree after stirring the coconut milk.
Six photos to show how to make the recipe

The result is a creamy velvety carrot ginger soup that is aromatic, sweet and comforting. It’s so healthy and delicious to serve before a meal or as a simple vegan light lunch option.

Carrot and ginger soup in a ladle

Tips for making carrot ginger soup

  1. Add a tablespoon of butter to the mixture while blending. The butter will help it become extra creamy and velvety. If you prefer to keep it vegan, you can use vegan butter or leave it out.
  2. Use an immersion blender to make the soup smooth. If you only have a stand blender, you can ladle the soup in batches to blend. Be careful though as it will be very hot!
  3. Cut the carrots into evenly sized pieces when you roast them. This will help them to cook evenly. The carrots should be fork tender before removing them from the oven so that they blend easily.
  4. Add more broth to the carrot soup if you prefer to have it thinner. I like keeping it thick so that it’s great for dunking with a piece of bread and it’s more hearty. Keep in mind it will thicken as it cools.

Frequently asked questions

How long can you keep homemade carrot soup?

Soups are great to make in a big batch and enjoy throughout the week. Let the soup cool to room temperature and store in an airtight container in the fridge. It will keep well for around 4 or 5 days. You can reheat it on the stovetop or in the microwave.

Can carrot and ginger soup be frozen?

This soup freezes really well. You can freeze it in a container or in freezer safe bags to save on space. Thaw the soup either in the fridge overnight or for a couple of hours at room temperature before reheating.

How do you make carrot soup taste good?

Carrot soup is far from bland! One of the keys is to roast the carrots, this really helps to bring out their natural flavors. The ginger in this soup adds an amazing tang, and the coconut milk adds a subtle sweetness. And finally, the ground coriander really helps bring all of the flavors together.

More soup recipes

Carrot and ginger soup garnished with fresh coriander and roasted carrots

I hope you enjoy this delicious bowl of soul warming soup! I made a triple batch to enjoy over the coming months – that color really brightens up a grey day!

If you’ve tried this healthy-ish feelgood Carrot Ginger Soup recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Carrot Ginger Soup

This vibrant and creamy vegan Carrot Ginger Soup is made with roasted carrots and coconut milk. It comes together quickly and easily and is perfectly spiced
5 from 38 votes
Servings 4 servings
Course Soup
Calories 265
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins


  • 2 pounds carrots rough chopped
  • 2 tablespoons olive oil divided
  • Salt and pepper to taste
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • 4 cups vegetable broth low sodium
  • 1 can unsweetened coconut milk light fat
  • Cilantro for serving
  • Crusty bread for serving


  • Preheat the oven to 425° F and line a large, rimmed baking sheet with parchment paper.
  • Place the carrots on the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper, then toss to combine. Roast in the preheated oven until the carrots start to caramelize and become fork tender, about 25 to 30 minutes, tossing halfway through.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Cook the onions until soft and translucent, about 5 to 7 minutes.
  • Add the garlic, ginger, coriander and turmeric and cook until fragrant, about 30 seconds. Add the vegetable broth and turn the heat to low until the carrots are done roasting in the oven. Transfer the carrots to the pot (reserve a few for topping the soup) and puree with an immersion blender (or regular blender, in batches) to desired consistency.
  • Stir in light unsweetened coconut milk and serve topped with fresh cilantro an crusty bread, if desired.



Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge or in the freezer for up to 3 months.
Equipment:  I love using my Cuisinart Smart Stick hand blender for blending soups. It’s quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover. And it’s easier to transferring the soup in batches to a blender.


Calories: 265kcal, Carbohydrates: 32g, Protein: 3g, Fat: 14g, Saturated Fat: 7g, Sodium: 1186mg, Potassium: 775mg, Fiber: 7g, Sugar: 14g, Vitamin A: 38473IU, Vitamin C: 16mg, Calcium: 89mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Share this recipe

Share it with the world! Mention @feelgoodfoodie or tag #feelgoodfoodie!

Carrot ginger soup served with crusty bread

Rate and comment

Recipe Rating


  1. Yum! Love using coconut milk, I did add 1 lime and cilantro to give the soup some zing. Was delicious 😋. Roasting the carrots did add a great taste. Thanks for sharing

  2. Hello Yumna,

    This recipe looks delicious –I have bookmarked it to make soon. I recently bought 2 lbs of fresh carrots, only to get home & find I already had another bag !!

    Like others, I might increase the garlic & ginger, but not so much as to keep the carrots from shining through–after all, they’re the main ingredient !

    Have you (or anyone else) tried adding some fresh lemon juice ?

    Thank you for this recipe =8-)


      1. Hola para la reseta del carrot banana cake se puede usar harina de avena en lugar de harina normal ?

        1. For the Carrot Banana Bread, I’d recommend using all purpose flour for the recipe, or you can swap with a 1:1 gluten-free flour. I have not tried it with oatmeal, and I’m not sure how well it’d work in that recipe. Maybe you’d have better success with oat flour?

      2. OMG! I made this last week to rave reviews! So delicious. Adding it to my Easter Sunday menu. Thank you for the wonderful recipe.🐥

  3. Thankyou for these fabulous recipes. Only on soup and liquid diet for life and it’s a life saver to have some new ideas. Thankyou again.

  4. Made this yesterday during our time of U.S. “Antartica!” 🙂 Warmed us up! Definitely 5-star! Because of my allergies, I omitted the tumeric (allergic to it) and used Rice milk instead of coconut milk as I’m allergic to coconut too. Worked perfectly! So good! Thank you for sharing this recipe!

  5. Thank you so much for all these wonderful healthy recipes. I honestly can’t thank you enough. There are days where I don’t know what to cook or make and I just look at your websites and follow the ingredients and everything is just perfect. I love how you also prep. the instructions of freezing and how long we can keep the product in for.

  6. We’ve made this soup a few times and absolutely love it. I usually double the ginger and garlic because they’re my favorites. This most recent time I added a can of chickpeas and some brown rice to turn it into more of a main course and it was lovely! I love this recipe because I almost always have all of the ingredients on hand and it’s very customizable. Super cheap too which is great for a college kid like me!

  7. Easy, tasty and an immunity boost with ginger and turmeric. I went a bit overboard with the creamed coconut as I had some leftover from a block of creamed coconut instead of a tin. Often find carrots can be leftover so a really good go to to use up any spoiling carrots too!

  8. Such a hearty soup! I loved it! The ginger and turmeric adds some awesome flavors!!! Loved it, absolutely LOVED IT!! Thank you, Yumna! ♥️

See All Comments